Tuesday, January 15, 2013

National Soup Month: Chicken and Yogurt

In celebration of National Soup Month, Tel' Veh shares their recipe for Chicken Yogurt Soup.  Yum!

Serves 6

  • 12 cups white chicken stock
  • 1 chicken breast boiled and diced
  • 1 carrot fine diced
  • 1 stalk celery fine diced
  • 1 onion fine diced
  • 1 cup of fine diced zucchini
  • 2 egg yolks
  • 2 cups of Greek yogurt
  • ½ cup par boiled rice
  • ½ cup of crushed pistachios
  • Salt and pepper

Sweat the carrots, onions, zucchini and celery in olive oil for about five minutes and then add the chicken stock. Bring to a boil and then lower to a simmer.

After about 15 minutes add the rice to the soup.

In a mixing bowl whisk together the yolks and yogurt. Slowly temper this mixture by adding a little of the boiling stock to the mixture while stirring. Then pour the mix back into the stock and continue to simmer until the soup starts to thicken. Check seasoning. Add the diced chicken and garnish with the pistachios.


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